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Quick Monday post to go along with yesterday’s Chili recipe. I love cornbread. Actually, I had some last night and we agreed that cornbread is basically like cake. Cake that you get to put butter on.

I’ve tried several boxed mixes and while they’re good, nothing really beats cornbread from scratch. It takes a little extra time, but totally worth it. Maybe I’ll try putting together a “mix” to have on hand in the cupboard.

First, prep you muffin tin by greasing liberally. I like to use butter instead of those chemical cooking sprays whenever possible. Also, preheat your oven to 350 degrees. Yeah, I’m telling you to do that first because that’s how quick this recipe is.

Next, combine the butter and sugar with a mixer until creamy. (It’s amazing how many of my recipes start out this way…. no wonder I’ve been adding some extra fluff around my middle lately.)

Then, add an egg and continue to mix.

Next add everything else: cornmeal, flour, baking soda, baking powder, salt, and buttermilk. Mix, stopping to scrape the sides and bottom of the bowl to make sure all the dry ingredients are combined.

Fill the muffin cups halfway and bake in the oven for 8-10 minutes until oh so golden on top. Easy and delicious!